calados o tostados colombianos


La receta en español aqui :

Tostados or Calados Bogotanos are toasted bread used to thicken broths or stews. They are an essential ingredient for dishes such as changua from the Cundiboyacense highlands, colored broth from Santander, and pizca from Norte de Santander, which are different names for the same preparation. In addition to the colored broth, tostados are used in stews after being grated, and some people from Norte de Santander add them to turmada.


  • 300 grams of all-purpose flour, or 150 grams of weak flour and 150 grams of strong flour
  • 6 grams of dry yeast or 12 grams of fresh yeast
  • 165 ml of water or more, as needed
  • 40 grams of butter or lard
  • 6 grams of salt
  • 20 grams of sugar


  1. Preparation of Dry Ingredients: Mix the flour, salt, and sugar. Add the butter and work the mixture until it has a sandy texture.
  2. Yeast Activation: Dissolve the yeast in half of the warm water to activate it, then incorporate it into the sandy mixture.
  3. Kneading: Continue adding the remaining water gradually until the dough is smooth. Let the dough rest for 30 minutes.
  4. Forming the Tostados: Divide the dough into portions of about 60 grams each. Stretch each portion, turning it 45 degrees several times, until it is 4 millimeters thick.
  5. Proofing: Let the dough proof for 30 minutes or until it has risen approximately 1 centimeter.
  6. Baking: Brush the tostados with oil and bake them in an oven preheated to 180 degrees Celsius. After a few minutes, reduce the temperature to 100 degrees Celsius and continue baking until they are golden and crispy.

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